BELLINO Beat TUCCI to ARCO Wine Bar

 

Author DANIEL BELLINO ZWICKE

BACK at all'ARCO WINE BAR (Bacaro)

VENICE

Bellino 1st discovered the Venetian wine bar All'ARCO & Cichetti in 1995, on his exploratory trip of Cichetti and the wine bars of Venice. Daniel says, that it fact, it was the 1st bacaro (Ventian Wine Bar) that he ever went to at all. He was on his way to check into his hotel (Albergho Guerratto) when he stumbled upon it. He walked in and asked the guys behind the bar, "Hi! Do you. serve Cichetti?" Daniel said he was treated warmly, and they said, "Yes, of course. Would you like some." Yes please, Daniel replied. They first gave him one of the most obscure of all cichetti items. "What is this," Daniel asked. They replied "Nerveti. Nerve, Nerve." Daniel knew what they meant. "OK," and so he tried it. He had a a glass of Tocai, and they gave him some Baccala Montecato (shipped Salt Cod), the most popular cichetti of all. Daniel said, he had been reading about Musetto (Pif Snote Sausage), and he wanted to try it. He asked the barman if he had some. They did, and so he had some Mussetto as well.

Daniel paid his bill and was on his way. A few minutes later he checked into his hotel, and in the next 9 days, he would check out every bacaro (wine bar) in Venice, eating Cichetti, drinking local wines of the Friuli and the Veneto, chatting with proprietors and locals, and fellow customers. Daniel had a wonderful time, and learned all about the wine bars (bacaari) of Venice, how they ran, the food and wines served, and local customs.

All'ARCO WINE BAR

VENICE, ITALY

"BELLINO BEAT TUCCI" - To many Italian discoveries in Italy. 

And Vice Versa Bellino admits.

"Bellino Beat Tucci," refers to the ongoing playful feud and marketing gimmick by author and chef Daniel Bellino Z (Daniel Bellino-Zwicke). He has famously used the slogan "I Beat Out Stanley Tucci" to promote his bestselling Italian food, cooking, and travel books. [1, 2, 3]

The phrase stems from a few specific "wins" Bellino claims to have over Tucci:

• The Venice Wine Bar Claim: Bellino claims he beat Stanley Tucci in discovering the famous Venetian wine bar, All'Arco, by nearly 30 years, as he visited and wrote about it long before Tucci's travel shows popularized it. [1]
• The Recipe Claims: Bellino frequently points out in his book promotions that his Amazon Author Page features beloved Italian classics, such as Spaghetti Nerano and Pasta Primavera, beating Tucci to the punch for recipe accuracy and popularity. [1, 2]

For a quick look at Daniel Bellino Z and his books covering the same culinary ground as Stanley Tucci:

• Learn more about his Venetian discoveries on Instagram.
• View his collection of works on his official website Daniel-Bellino-Zwicke.com

BOOKS by BELLINO AMAZON.com

DANIEL BELLINO Z - Amazon Authors Page

BELLINO'S LATEST BOOK

EXPLORING VENICE

TRAVEL GUIDE - COOKBOOK

AMAZON.com

 

all' ARCO

VENICE

"WHERE BELLINO Beat TUCCI"

all ARCO

VENETIAN CICCHETTI

STANLEY TUCCI'S FAVORITE

"But Author DANIEL BELLINO ZWICKE Discovered it almost 30 YEARS Before TUCCI"

Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times

about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one

in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America's 1st Ever VENETIAN  WINE BAR "BAR ICHETTI" in NEW YORK'S Greenwich Village, where Danie was Bar Cichetti's CHEF< Wine Director and Managing Partner. The rest is History. And don't forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

"BASTA" !!!

Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti. 

all' ARCO

"WHERE BELLINO Beat TUCCI"

VENETIAN CICCHETTI

STANLEY TUCCI'S FAVORITE

"But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI"

Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America's 1st Ever VENETIAN  WINE BAR "BAR ICHETTI" in NEW YORK'S Greenwich Village, where Danie was Bar Cichetti's CHEF< Wine Director and Managing Partner. The rest is History. And don't forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.

"BASTA" !!!

Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cichetti. 

VINO e CICHETTI

Where "BELLINO Beat TUCCI"

all' ARCO

Photo by Daniel Bellino Zwicke - 1995

VENICE, ITALY

Author DANIEL BELLINO ZWICKE

At OSTERIA ALL'ARCO

1995

VENICE, ITALY

"28 YEARS BEFORE TUCCI"

ITALIAN FOOD & TRAVEL

BOOK by DANIEL AMAZON.com

ALL' ARCO

STANLEY TUCCI at All'ARCO

28 YEARS AFTER BELLINO

All'ARCO

VENICE, ITALY

ALL'ARCO

VENICE

CICCHETTI

STANLEY TUCCI at all'ARCO

VENICE - 2023

"EATING CICHETTI"

BELLINO Beat TUCCI by 28 YEARS - at all'Arco 1995

AMERICA'S 1st EVER BACARO

VENETIAN WINE BAR

BAR CICHETTI 

AMERICA'S 1st VENETIAN WINE BAR (Bacaro)

Created by Daniel Bellino-Zwicke & Tom Taraci

DANIEL BELLINO ZWICKE

In front of his Hotel in VENICE

ALBERGHO GUERATTO

"JUST MINUTES After DISCOVERY ALL' ARCO"

VENETIAN WINE BAR

VENICE - 19915

READ ABOUT VENICE

CICCHETTI & VENETIAN WINE BARS

In "ITALIAN FOOD & TRAVELS"

ROME VENICE PIZZA PASTA & ?

TRAVEL GUIDE -COOKBOOK

Daniel Bellino Zwicke

AMAZON.com

EXPLORING VENICE

TRAVEL GUIDE - COOKBOOK

WINE BARS - RESTAURANTS - HOTELS

CASANOVA - VIVALDI - GIUSEPPE CIPRIANI

With 40 RECIPES of VENICE'S FAVORITE DISHES

by Daniel Bellino Zwicke

AMAZON.com

Casanova Maccheroni Pie Recipe

 

GIACOMO CASANOVA

"The SEDUCER"

EXPLORING VENICE

TRAVEL GUIDE COOKBOOK

TRAVEL INFO & STORIES of VENICE

With 40 FAVORITE VENETIAN RECIPES

AMAZON.com

CASNOVA’S MACCHERONI PIE

Free Recipe - Courtesy of author Daniel Bellino Zwicke

Excerpted from Daniel's latest book "EXPLORING VENICE"

This dish was one of Casanova’s all-time favorites. It's an extravagant dish that is great for parties, as its extravagance is what makes it special. It is a special celebration dish that most people may have never seen, so if you take the time to make it, it is quite gratifying, and is sure to immensely please your guests, as it did the great Venetian Lover - Giacomo Casanova.

RECIPE - 

“CASANOVA’S VENETIAN MACCHERONI PIE”

PIE DOUGH - INGREDIENTS : 

1 pound all purpose Flour

1 teaspoon Salt

12 ounces (3 sticks) Butter

Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately. 

Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.

CHICKEN LIVERS : 

1 pound Chicken Livers

2 tablespoons Butter

1 small Onion, peeled and finely chopped

¼ cup - Sherry, dry Marsala, or Vin Santo

Salt & ground Black Pepper to taste

1 tablespoon Balsamic Vinegar

Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir. 

Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes. 

Turn heat off and set aside to cool.

FILLING : 

1 & ½ pounds ground Pork

2 ounces Dry Porcini Mushrooms

1 medium Onion, peeled and chopped fine

2 tablespoons Butter

½ teaspoon each of Salt & ground Black Pepper

½ teaspoon Cinnamon

2 pinches each of Nutmeg & ground Cloves

2 tablespoons Tomato Paste

⅓ cup Red Wine

Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.

Place the ground pork in a large pot with  half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.

Add the wine and cook on medium heat for 5 minutes.  Add all remaining ingredients and stir. Turn heat to high, and bring everything up to the boil. Once everything is boiling,  turn heat to very low, and let simmer on low heat for 1 hour. Be sure to stir with a wooden spoon, scraping the bottom of the pot with the spoon to keep from sticking and burning. Be sure to stir every few minutes. Turn off after 1 hour & let rest.

BECHAMEL : 

1 quart Milk

4 tablespoons butter

¼ cup Flour

1 Bay Leaf

¼ teaspoon each Salt & White Pepper

pinch Nutmeg

Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.

Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.

Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.

1 pound fresh BUTTON MUSHROOMS

Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.

1 pound frozen PEAS, defrosted

MACCHERONI 

1 pound Short Pasta - Rigatoni, Ziti, or other

Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.

Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.

Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.

Mix CASNOVA’S MACCHERONI PIE

This dish was one of Casanova’s all-time favorites. It's an extravagant dish that is great for parties, as its extravagance is what makes it special. It is a special celebration dish that most people may have never seen, so if you take the time to make it, it is quite gratifying, and is sure to immensely please your guests, as it did the great Venetian Lover - Giacomo Casanova.

RECIPE - 

“CASANOVA’S VENETIAN MACCHERONI PIE”

PIE DOUGH - INGREDIENTS : 

1 pound all purpose Flour

1 teaspoon Salt

12 ounces (3 sticks) Butter

Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately. 

Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.

CHICKEN LIVERS : 

1 pound Chicken Livers

2 tablespoons Butter

1 small Onion, peeled and finely chopped

¼ cup - Sherry, dry Marsala, or Vin Santo

Salt & ground Black Pepper to taste

1 tablespoon Balsamic Vinegar

Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir. 

Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes. 

Turn heat off and set aside to cool.

FILLING : 

1 & ½ pounds ground Pork

2 ounces Dry Porcini Mushrooms

1 medium Onion, peeled and chopped fine

2 tablespoons Butter

½ teaspoon each of Salt & ground Black Pepper

½ teaspoon Cinnamon

2 pinches each of Nutmeg & ground Cloves

2 tablespoons Tomato Paste

⅓ cup Red Wine

Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.

Place the ground pork in a large pot with  half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.

Add the wine and cook on medium heat for 5 minutes.  Add all remaining ingredients and stir. Turn heat to high, and bring everything up to the boil. Once everything is boiling,  turn heat to very low, and let simmer on low heat for 1 hour. Be sure to stir with a wooden spoon, scraping the bottom of the pot with the spoon to keep from sticking and burning. Be sure to stir every few minutes. Turn off after 1 hour & let rest.

BECHAMEL : 

1 quart Milk

4 tablespoons butter

¼ cup Flour

1 Bay Leaf

¼ teaspoon each Salt & White Pepper

pinch Nutmeg

Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.

Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.

Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.

1 pound fresh BUTTON MUSHROOMS

Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.

1 pound frozen PEAS, defrosted

MACCHERONI 

1 pound Short Pasta - Rigatoni, Ziti, or other

Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.

Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.

Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.

Mix the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix.

Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the timballo.

Crimp the dough together with your fingers.

Place in a pre-heated 350 degree oven and bake for 1 hour.

Remove from the oven, and let cool a bit before serving.

Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person's serving, with a little grated Parmigiano on top, and enjoy like Casanova.

“SPECIAL ADDED TREAT” Black Truffles

This is an optional add-on that would be most delightful, and keeping with the Casanova’s desire for the best of life’s pleasure, would be to add a dollop of “Black Truffles” to each person’s dish.

You can buy some Black Truffle Pate on  Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would.the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix. Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the with dough Crimp the dough together with your fingers Place in a pre-heated 350 degree oven and bake for Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person's serving, with a little grated Parmigiano on top, and enjoy like Casanova.“SPECIAL ADDED TREAT” Black Truffles This is an optional add-on that would be most delightful, and keeping with the Casanova’s desire for the best of life’s pleasure, would be to add a dollop of “Black Truffles” to each person’s dish. You can buy some Black Truffle Pate on Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would. Excerpted from "EXPLORING VENICE" - Travel Guide - Cookbook by Daniel Bellino Zwicke